Gluten-free lemon zucchini polenta cake
SERVES 12 PREP AND COOK TIME 1 HOUR 25 MINUTES
2 cups (360g) firmly packed coarsely grated zucchini
350g butter, at room temperature 2 cups (440g) raw caster sugar
6 eggs, at room temperature 3 teaspoons gluten-free baking powder 1½ cups (240g) polenta
3⅓ cups (400g) ground almonds (almond meal)
2 tablespoons finely grated lemon rind ⅓ cup (80ml) lemon juice
Greek-style natural yoghurt, to serve ORANGE BLOSSOM SYRUP 2 tablespoons orange blossom water 2 tablespoons water
1 tablespoon coarsely grated lemon rind 1 cup (360g) honey CANDIED LEMON SLICES 3 small (300g) lemons, sliced thinly ½ cup (110g) raw caster sugar
1 Preheat the oven to 180°C (160°C fan-forced). Grease a 7cm deep, 26cm round springform pan; line base and sides with three layers of baking paper, extending paper 5cm above rim.
2 Squeeze out excess liquid from zucchini; discard liquid. Beat butter and sugar in a large bowl with an electric mixer until light and creamy. Add eggs, one at a time, beating well between additions.
3 Fold in zucchini, baking powder, polenta, ground almonds, rind and juice. Spoon mixture into prepared pan. Bake on the lowest shelf of the oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Cover loosely with foil halfway through baking if over-browning.
4 ORANGE BLOSSOM SYRUP: Stir the ingredients in a medium saucepan over low heat until melted and combined.
Bring to the boil. Reduce heat to mediumlow; simmer, uncovered, for 1 minute.
5 CANDIED LEMON SLICES: Increase oven to 200°C (180°C fan-forced). Grease and line two oven trays with baking paper. Combine lemon and sugar in a bowl. Spread lemon slices in single layer on trays. Bake for 15 minutes or until beginning to brown. Cool. 6 Use a long skewer to pierce surface of hot cake several times. Drizzle with ⅓ cup (80ml) of hot syrup. Stand cake in pan for 10 minutes; transfer onto wire rack to cool. Drizzle cake with remaining syrup; top with lemon slices. Serve with yoghurt.
Not suitable to freeze or microwave.
Test Kitchen tip:
Baharat, also known as Lebanese 7 Spice, is available from specialist food stores.